Savoury-Sweet Traditional Gluten Free Stuffing Recipe
MY FAMOUS GLUTEN FREE STUFFING
I've been making this stuffing for years now, even before we were 100% gluten free. I combined the best of my mother-in-law's recipe (the sage and parsley) with the best of my mom's recipe (adding in fruit and nuts) with my desire to be gluten free. It's a savoury/sweet twist for Thanksgiving that is always a crowd pleaser in my home and hands-down the best stuffing (I think), in town. Makes enough for a 12-14 pound turkey (depends on the size of your bread loaf). For a larger turkey, simply increase ingredients. The beautiful thing about stuffing ... there is no wrong.
Make the stuffing the day before and refrigerate over night.
Wrap that bird in bacon for extra flavour and to create a crispy skin (my MIL's tip)
Save the bones to make a rich bone broth (recipe here).
One loaf of gluten free cinnamon raisin bread (de-thawed) 1 Onion, finely chopped 3 Cloves garlic, finely chopped 2 Stalks celery, finely chopped 1/2 Bunch fresh parsley (flat or curly), finely chopped 2 - 3 Tablespoons ground sage 1/2 cup sunflower seeds (or chopped nuts) Salt and pepper to taste PREPARATION
1- Cut the cinnamon raisin bread into small cubes (about 1/2" inch or smaller). 2- Saute the onion, garlic and celery in skillet with a little bit of olive oil on medium heat until translucent. 3- Mix the bread with onion mixture in a large bowl. 4- Add the parsley, sage and sunflower seeds, and mix until combined. 5- Salt/pepper to taste. 6- Put stuffing in properly washed turkey (make sure you clean the inside of the bird with vinegar and then dry). 7- When the turkey is fully cooked and set, scoop out stuffing and serve.
TIME SAVING TIP: You can make the stuffing in advance and refrigerate (or freeze) until ready to use.